• Blend of Socastillo and Carraroa vineyards at around 900 m altitude • Fermented in stainless steel 3000 litre tank, Total release 4.000 bottles • Blend of several Tempranillo Tinto Fino clons. • Organically certified vineyard in hills and less than 400 l rainfall per year. • Hand harvested in October 2016, grapes are selected in the winery, cooled and follow a cold maceration for a week. • Fermented with natural yeasts and minimal intervention in the winery. • Aged in new 225 l French oak barrels for close to two years and spending more than two years in bottle before release (close to what is also called Gran Reserva) • Example of the combination of two strong characters, the wine and the oak, and of how ageing matures an already excellent wine • Proud reflection of what Tempranillo variety can do in a continental climate, at high altitudes and low yield vines.